Topped with pearl sugar and almonds and scented with cardamom, Nisu, or Finnish Cardamom Bread is a perfect accompaniment to coffee. There are as many recipes for Nisu as there are bakers in Finland, I imagine, but this one is adapted from Martha Stewart, with method changes and the addition freshly ground cardamom.
For best results, use freshly ground cardamom. A mortar and pestle will make short work of this. Pearl sugar is essential. I have only ever made this with the sliced almonds, but my mom insists that she never had Nisu with sliced almonds growing up around lots of Finnish people, so consider those optional.
A stand mixer is highly recommended. While I suppose you could make this by hand, you would have a real workout ahead of you.
This recipe makes two small loaves, and it's ideal for a weekend brunch. While Nisu is best the day that it's made, you can freeze it for up to a month once its baked. It also makes incredible French toast, in case you have any leftovers. See notes for make ahead.
You can find specialty ingredients and kitchen equipment in the Wonder & Sundry Kitchen Shop.
Equipment
1 digital scale I've given measurements in cups, but, for best results, weigh
1 Mortar and pestle for grinding cardamom
1 stand mixer with paddle and bread hook attachments
quarter-sheet baking pan(s) I use 2 quarter-sheet pans for an apartment oven, but if you have a full size oven, you could add both loaves to a baking pan large enough to give each loaf plenty of space
1 pastry brush
1 probe thermometer optional, but really helpful for determining doneness
Notes
CARDAMOM: Note that freshly ground cardamom packs quite a punch, and this bread revels in it. If you aren't sure about the level of cardamom, you could cut it back to 1 tsp.
MAKE AHEAD: You can refrigerate the dough before the first rise up to a day. Remove from the refrigerator at least a couple of hours before you want to shape it (if it's a cold day, you might put the bowl in a pan of warm water for a couple of minutes to take the chill off).
FAQs
Ruisleipä (rye bread) is a dark sourdough rye bread produced extensively in Finland. It is the most popular type of bread in Finland. It is a staple in Finnish cuisine, and holds the status of the national food, as determined by a 2017 vote. Finland celebrates ruisleivän päivä (rye bread day) on February 28.
What is the difference between pulla and nisu? ›
Pulla is also common in the Upper Peninsula of Michigan and Northern Ontario, areas in the United States and Canada which have large Finnish populations. There it is also commonly known as nisu, an old Finnish word still in use with the same meaning in some dialects, despite originally simply meaning 'wheat'.
Where did cardamom bread originate? ›
Over a thousand years ago traders carried cardamom along the spice routes from India and eventually made its way through Constantinople brought by the Vikings to Scandinavia where it became very popular among the Finnish and Swedish in baking bread and pastries.
How do you eat Finnish bread? ›
How do you eat Finnish bread? Finnish bread is incredibly versatile. It can be enjoyed at any meal, often served with butter, cheese, cold cuts, or paired with traditional toppings like pickles and salmon. Some Finns even incorporate it into sweet treats like cinnamon rolls.
What is the most eaten food in Finland? ›
Rye bread is so beloved by Finns that it was voted the national food in 2017 (the same year Finland celebrated its 100th year of independence from Russia). Eaten for breakfast, as a side at lunch, and as a snack, ruisleipä is a staple of the Finnish diet that's often served with ham and cheese or a side of butter.
What is the national dish of Finland? ›
Karelian Hot Pot (Karjalan Paisti), the national dish of Finland, is a mixture of beef, pork and lamb stew meat seasoned with peppercorn and allspice.
What is the crispy bread in Finland? ›
Finnish näkkileipä is a crispy, thick flatbread that is usually prepared with rye flour and closely resembles Swedish knäckebröd. It was traditionally round, but today it appears in various forms and can be prepared with seeds and different types of flour.
Where are cardamom buns from? ›
Cardamom buns, kardemummabullar in Swedish, have a long history in Sweden and are a popular pastry enjoyed throughout the country. The exact origin of cardamom buns in Sweden is unclear, but it is believed that they were introduced by German bakers who came to Sweden in the 17th century.
What do you eat with Pulla? ›
Pulla bread is traditionally served alongside coffee, usually amidst a selection of other pastries, but can very well hold its own. Ages ago, families would dedicated Sunday mornings to the baking of this staple.
Why are Swedes obsessed with cardamom? ›
"There was an idea in medieval medical practices that cardamom was good for you when it was cold, which makes sense why it would be of interest in a cold climate like ours."
Cardamom fruits may be collected from wild plants, native to the moist forests of southern India, but most cardamom is cultivated in India, Sri Lanka, and Guatemala. The fruits are picked or clipped from the stems just before maturity, cleansed, and dried in the sun or in a heated curing chamber.
Which country has the best cardamom? ›
Guatemala is the leading supplier of cardamom in the world, producing approximately 23,000 MTs annually. Guatemala exports the majority of its production to the Middle East, with small amounts to the EU.
What is Finland's famous breakfast? ›
Porridge: the cornerstone of the Finnish breakfast
Porridge has been a traditional Finnish breakfast for centuries. It's nutritious and easy to prepare, and its health benefits are undeniable. Oat porridge is a particular favourite among Finns as it is packed with fibre, protein and vitamins.
What is bread called in Finland? ›
Traditional Eastern Finnish rye bread is called limppu. The closest translation to English would be "loaf" (although limppu is always round and bulbous, while rectangular loaves are available).
What do the Finns eat for breakfast? ›
At breakfast, Finns make rye sandwiches which include butter, cheese and a slice of cold cut. Vegetables are not mandatory, but usually, we throw a couple of pieces of tomato or cucumber to make us feel we are eating a well-balanced meal. What is this? Another morning favorite is a Karelian pie.
Why is rye bread so popular in Finland? ›
The tradition of the rye bread started over 2000 years ago when Finnish agriculture was not yet fully developed, and the climate restricted farmers to growing only crops that are able to ripen fast.
Do Finns eat rye bread? ›
Whether it's on a table or in a proverb, rye bread has long been a cultural and nutritional cornerstone for Finns. It was also voted Finland's national food for the centenary celebrations of the country's independence, in 2017.
What kind of bread do Scandinavians eat? ›
Rye Bread. Dense, dark, and delicious, rye bread is a staple among Scandinavians and Finns and is eaten with almost every meal either on its own or as the base of an open-faced sandwich.
